Lobster Pasta with Champagne Dill Cream Sauce

1. In a sauce pan, simmer the lobster shells, shallots, tomato paste, champagne, and water until the mixture is reduced to one cup (about an hour).
2. Strain broth through cheese cloth and return the broth to the pot. Add cream and simmer until reduced to about 1/2 cup (about 6 minutes). Set aside.
3. Melt 2 Tablespoons of butter in a skillet over medium heat. Sauté fennel and carrots for about 3 minutes. Add leeks and sauté another couple of minutes. Cut lobster meat into large chunks. Add to skillet, cover, and cook until heated through (about 2 minutes). Add 2 teaspoons of dill to skillet and season with salt and pepper.
4. While veggies are cooking, whisk remaining butter and dill into cream sauce. Bring to a bubble and pour into skillet with your veggies and lobster.
5. Serve lobster sauce over pasta and top with parmigiano reggiano.

This recipe is adapted from a pastry-based appetizer from Epicurious.